This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 Excerpt: ...than when made manually, and especially so when doughs are made in it with lapses of time between each mixing; for, in that case, the heat taken from the dough up into the machine is given out again to the surrounding atmosphere before the next dough is made; but if there are several doughs made continuously without ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 Excerpt: ...than when made manually, and especially so when doughs are made in it with lapses of time between each mixing; for, in that case, the heat taken from the dough up into the machine is given out again to the surrounding atmosphere before the next dough is made; but if there are several doughs made continuously without any interval, the succeeding doughs should be worked at a lower temperature than the first dough. Observe, next, that sponges and doughs worked in a machine will take longer to mature by reason of being better made, and not because they are "felled" and "killed.' Every atom of flour in a well-stirred sponge or dough is brought into contact with the yeast and moisture, and if not altered will show immaturity. This is so whether the work is done by man or mixer. All practical men know that the more work put into a sponge or dough, the longer it will take to work through. To put a piece of dough upon the brake, and give it a good braking, is to delay its maturity an hour or two; but the result is the difference between silk and sacking. It is much easier to stand and watch a machine make dough than to make it one's self; and, therefore, in the majority of cases, doughs made by a machine receive double the making received by hand-made dough--sometimes more than is necessary to good work. Oh! ye buyers of flour and sellers of bread, trail your memory back over the many years, with their myriad "catshead" scrap and "peas" containing doughs, and contemplate the saving that would have been effected had every atom of that unused flour taken up its share of water. Contemplate also the necessity of each atom of flour taking up its share of water, if a righteous law compels its fulfilment in exacting from you two pounds of...
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Add this copy of The Bakers Guide And Practical Assistant To The Art Of to cart. $19.72, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2021 by Legare Street Press.
Add this copy of The Bakers Guide And Practical Assistant To The Art Of to cart. $29.16, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2021 by Legare Street Press.
Add this copy of The Bakers Guide And Practical Assistant To The Art Of to cart. $31.71, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2021 by Legare Street Press.
Add this copy of The Bakers Guide And Practical Assistant To The Art Of to cart. $42.59, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2021 by Legare Street Press.
Add this copy of The Bakers' Guide: And Practical Assistant To The Art to cart. $51.11, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2010 by Kessinger Publishing.
Add this copy of The Bakers' Guide: And Practical Assistant To The Art to cart. $51.16, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2010 by Kessinger Publishing.
